400g rhubarb, cut into 3cm lengths
400g strawberries, hulled and halved
2 star anise
75g brown sugar
Grated zest and juice of 1 large orange
For the topping:
150g porridge oats
100g plain flour
100g chilled butter, diced
2 tbsp clear honey
100g brown sugar
50g roasted hazelnuts
Preparation time: 15 minutes
Cooking time: 45 minutes
Preheat the oven to 180C gas mark 4. Place the rhubarb, strawberries, star anise, sugar, orange zest and juice in a large ovenproof dish.
Place the oats, flour and butter in a bowl then, using your fingertips, rub in the butter until it resembles breadcrumbs. Add the honey, sugar and hazelnuts then rub together to form small clumps.
Scatter the oaty crumble over the fruit. Sit the dish on a baking sheet in the oven and cook for 45 minutes until the fruit is tender, bubbling around the edges and the top is crunchy and golden brown.
Hundreds more seasonal recipes can be found at www.waitrose.com/recipes